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Date Printed: 5/3/2016
Ravenswood Lodi Zinfandel 2007
Ravenswood Lodi Zinfandel 2007
(search item no. 102315)
International Wine Cellar rating: 88 points
PRICE ON 5/3/2016: $12.49

ratings pedigree (past vintages):
2013 Wine Enthusiast rating: 91 points
2008 Wine Enthusiast rating: 87 points
2006 International Wine Cellar rating: 91 points
1999 Wine Spectator rating: 87 points
1999 International Wine Cellar rating: 87 points
1997 Wine Spectator rating: 88 points

Winemaker's Notes:

Time has been good to these old vines and over the years their deep roots have cemented the foundation for intensely concentrated fruit with extraordinary character. In 2007, traditionally hot temperatures were notably cooler in San Joaquin County and the break in heat allowed grapes to ripen steadily over time. Low-yielding vineyards and sandy loam soils result in ample layers of sweet plum and blueberry fruit. Notes of vanilla, cocoa, and spice linger on the finish in this wine with complexity and well-balanced acidity. Dense and supple, the 2007 Lodi Old Vine Zinfandel is great on its own or accompanied with food.
My Notes:

Additional wines from Ravenswood:

About Ravenswood:

Fueled initially by the inspiration and winemaking skills of Joel Peterson, aided and abetted by his business partner W. Reed Foster, Ravenswood winery has been dedicated to top quality, hand-crafted wine since the first crush in 1976. Every Ravenswood wine carries a unique vintage and vineyard identity in addition to the intense powerful – gothic – character with which the winery has come to be associated.

A key to Ravenswood’s success is our long-standing relationships with over 60 independent grape growers. Vineyards are chosen for their location, age, yield and special flavor characteristics. At Ravenswood, we are devoted to working with growers who share our philosophy about high quality.

Ravenswood Vineyard Designate wines are made employing what winemaker Joel Peterson refers to as “stubborn and impractical” Old World enological practices. Wines are fermented in small wooden tanks using wild, natural yeasts and punched down by hand three to five times per day. The wines are characterized by intense, spicy aromas supported by rich, berry flavors and long, clean finishes.